Cherry Pie

[MaryMc]

Cherry Pie

Serves 6 as Dessert.

This recipe is an adapted version of one published in Cooks Illustrated in 1995. Tart pie cherries make it tangy and not too sweet. I much prefer Instant ClearJel to tapioca or other thickeners--it stays clear and doesn't get gluey. This is pretty much my Platonic ideal of pies!

• 6 c sour pie cherries (pitted), or 6 cups pitted frozen pie cherries
  
• 1-1/4 c granulated sugar
  
• 1 small lemon, zested to yield 1 teaspoon zest and juiced to yield 2 teaspoons juice
  
• 1/8 tsp almond extract
  
• 1 T brandy
  
• 2 T Instant ClearJel or 4 Tablespoons quick-cooking tapioca
  
• 2 T unsalted butter, cut into small pieces
  
• pastry for a double-crust pie
  
• 1 egg white, lightly beaten
  

Preheat oven to 400 degrees. If you have a baking stone, put it in the bottom of the oven and preheat for at least half an hour.

Roll bottom crust about 1/8-inch thick. Transfer and fit dough into deep-dish Pyrex pie pan, leaving dough that overhangs the lip in place. Brush lightly with egg white and freeze for at least half an hour.

Toss fruit with sugar, lemon juice and zest, almond extract, brandy, and ClearJel or tapioca (ClearJel should be mixed with the sugar before adding it to the fruit); let stand for 15 minutes.

Turn fruit mixture, including juices, into pie shell. Scatter butter pieces over fruit. Refrigerate until ready to top with remaining dough.

Roll top crust on lightly floured surface. Lay over fruit. Trim top and bottom dough edges to 1/2-inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute dough in your own fashion, or press with fork tines to seal. Cut four slits at right angles on dough top to allow steam to escape. Place in freezer for 10 minutes before baking.

Bake on the lowest oven rack for 20 minutes. Mask the edges of the crust as needed with foil or a pie shield. Reduce oven temperature to 350 degrees and, if you have a baking stone in the oven, move pie down, directly onto it. Continue to bake until juices bubble and crust is golden brown, 35 to 45 minutes longer.

Transfer pie to wire rack; let cool to almost room temperature so juices have time to thicken, from 1 to 2 hours.

Keywords: Dessert, Fruit, Pie, American

( RG2166 )